Cat cat manioc
1 kg manioc (cassava)
500 grams corned silverside (viande salee)
(alternatively use bacon pieces)
1 medium chopped onion
1 teaspoon crushed garlic
1 teaspoon crushed ginger
2 medium tomatoes chopped
1/2 tablespoon chopped thyme
1/2 tablespoon chopped parsley
Brêdes Martin leaves (quantity as desired)
4 cups water
2 tablespoons vegetable oil
Salt and pepper to taste
Peel manioc and cut in half lengthwise. Remove strings in the middle and cut into bite sizes (2 cm cubes).
Cut corned silverside into 2 cm cubes. Wash in running cold water several times to remove surplus brine. Drain and pat dry with kitchen paper. Set aside.
Heat oil in pressure cooker casserole pan. Allow to reach frying temperature and add corned silverside pieces. Stir fry until light golden brown in colour.
Add chopped onion, thyme, parsley, garlic, ginger and stir fry until onion pieces become transparent.
Add chopped tomatoes and cook until well blended with the other ingredients. Stir occasionally to avoid the corned silverside burning.
Add the manioc pieces. Stir in with the other ingredients and add 4 cups of water (quantity may need to be adjusted later depending upon the dryness of the manioc pieces). Stir once more to blend everything together. Close pressure cooker and allow to pressure cook for ten minutes.
Reduce pressure after ten minutes. Remove lid from pressure cooker. You may carefully add a little hot water at this point to reach desired consistency. Check if manioc is tender. If not, cover again and cook for a little longer.
When manioc is nice and tender, add brêdes Martin leaves and stir into the manioc pieces. Simmer on low heat, with no lid on, for another five minutes. Stir occasionally to ensure that manioc pieces do not stick to bottom of pan.
Serve into individual dishes. Enjoy on its own, with a little hot piment ecrasee (hot chilli paste).
Madeleine's recipe :Cat cat manioc
Discover more of Madeleine’s Mauritian cuisine in‘Best of Mauritian Cuisine’ by Madeleine and Clancy Philippe